Greek-Style Vegetable Risotto

May 09, 2023May 9, 20230 15
Creamy Greek-Style Vegetable Risotto Recipe
in Vegan

Prep

15 min

Cook

35 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 cups vegetable stock or 6 cups low-sodium broth
1/4 cup olive oil
1 small onion , finely chopped
1 lb arborio rice
1 large zucchini , cut into 1/2-inch dice
4 scallions , thinly sliced crosswise
1/2 cup frozen peas , thawed
1/2 lb arugula , large stems discarded , leaves coarsely chopped
kosher salt
fresh ground black pepper
freshly grated parmesan cheese , for serving ( optional )

Nutrision Information

Servings Per Recipe
6
Calories
462
Sugar
7g
Fat
11g
Greek-style vegetable risotto combines the traditional Italian dish of risotto with Greek flavors and ingredients. The result is a creamy, flavorful, and satisfying dish that is perfect for a cozy night in or a family dinner. The dish is made with Arborio rice, which is a high-starch, short-grain rice that gives the dish its signature creamy texture. The dish is loaded with fresh vegetables like zucchini, scallions, peas, and arugula, which give it a ton of flavor and a healthy boost of nutrients. Topped with freshly grated Parmesan cheese, this dish is a true crowd-pleaser.

Instructions

1.In a pot, heat the vegetable stock or broth over medium heat until hot.
2.In a large saucepan, heat the olive oil over medium heat.
3.Add the onion and sauté until it is soft and translucent, about 5 minutes.
4.Add the arborio rice and cook, stirring constantly, until it is coated with the oil and lightly toasted, about 1 minute.
5.Add about 1 1/2 cups of the hot vegetable stock or broth and stir until it is almost completely absorbed.
6.Continue adding hot stock or broth, 1/2 cup at a time, stirring frequently and waiting until each addition is almost completely absorbed before adding the next.
7.After about 15-20 minutes, add the diced zucchini, sliced scallions, and thawed peas to the risotto.
8.Cook until the vegetables are tender and the risotto is creamy, about 5-10 minutes more.
9.Stir in the chopped arugula and cook for another 1-2 minutes, until the arugula is wilted.
10.Season with salt and pepper to taste.
11.Serve hot, topped with freshly grated Parmesan cheese if desired.

PROS

This Greek-style vegetable risotto is a delicious and creamy vegetarian dish that is perfect for a weeknight dinner or a special occasion.

It is easy to make and is loaded with healthy vegetables like zucchini, scallions, peas, and arugula.

The dish has a wonderful texture and flavor that will satisfy all your cravings.

CONS

Risotto can be a difficult dish to make, especially if you do not stir it frequently enough.

Arborio rice is high in starch which can be difficult to digest for some people.

HEALTH & BENEFITS

This Greek-style vegetable risotto is a highly nutritious dish that is loaded with fiber, vitamins, and minerals.
The zucchini and peas are a great source of antioxidants, while the arugula is rich in vitamin K, vitamin A, and folic acid.
The dish is low in saturated fat, cholesterol, and sodium, making it a healthy option for those watching their diet.

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